Name: Sheet Pan Shrimp with Asparagus and Cherry Tomatoes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 1/2 pounds large shrimp (peeled and deveined); 1 pound asparagus (trimmed and cut into 2-inch pieces); 1 pint cherry tomatoes; 1/4 cup extra virgin olive oil; 4 cloves garlic (minced); 1 lemon (zested and juiced); 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1/4 cup fresh basil (chopped); 2 tablespoons pine nuts (toasted)

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Sheet Pan Shrimp with Asparagus and Cherry Tomatoes

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Prep Time 10

Cook Time 12

Total Time 22

Servings

Ingredients

1 1/2 pounds large shrimp peeled and deveined
1 pound asparagus trimmed and cut into 2-inch pieces
1 pint cherry tomatoes
1/4 cup extra virgin olive oil
4 cloves garlic minced
1 lemon zested and juiced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup fresh basil chopped
2 tablespoons pine nuts toasted

Instructions

Preheat the oven to 450°F and line a sheet pan with parchment paper. In a large bowl, toss the asparagus and cherry tomatoes with half the olive oil, salt, and pepper. Spread them evenly on the prepared sheet pan and roast for 5 minutes.
Meanwhile, in the same bowl, combine the shrimp with the remaining olive oil, minced garlic, lemon zest, oregano, and red pepper flakes. Season with the remaining salt and pepper.
After the vegetables have roasted for 5 minutes, add the seasoned shrimp to the pan, arranging them in a single layer. Continue roasting for 6-8 minutes, until the shrimp are pink and cooked through and the asparagus is crisp-tender.
Remove from the oven and immediately drizzle with fresh lemon juice. Garnish with chopped basil and toasted pine nuts for a dish that embodies the fresh, vibrant flavors of Mediterranean coastal cuisine.